Agree with unferth...you need to check the temperature range for the yeast you are using. There are many temperature variables. Typically a slow, cool ferment helps maintain fruity aspects, etc.
If you need to cool your ferment down you can place container in a slighly larger container that comes up at least 75% of the way in height, pack ice and a splash of water around your bucket/carboy. May have to refresh daily but it works. And monitor temperature. Think back to old fashioned ice cream making, packing salt and ice, etc.
I will be modifying our side by side refrig/freezer as soon as we get our new one. Will be able to control temp for cool ferment, cold stabilization and heat treating.